One of my hubby and I’s favorite things to do is upgrade those little 99 cent ramen packs you get at the store (aka that sustained you throughout your college years) into something a little fancier and more extra. Usually we just add some veggies and maybe a little garlic and ginger + a shot of soy sauce, but sometimes we will go real fancy and really throw some extra goodies in there.
Eating LEGIT ramen, like at a legit ramen restaurant, is one of our favorite things to do. Legit ramen is straight up hard to beat, people. If you haven’t had it, I highly recommend searching for a ramen restaurant near you. BUT – if you don’t have one where you live or would rather make something super delicious at home, I’ve got you covered with this one, ladies and gents.
This recipe takes less than half an hour to make, and the amount of flavor we pack in here during that time is straight up crazy. It is savory, rich, complex, and SO ADDICTING. So throw out that little seasoning packet, hold onto that block of noodles, and let’s get started!
Instead of the packaged broth made with water + the ramen seasoning packet, here’s what we do instead:
- Saute a little bit of shallot, ginger, and garlic until softened. Stir in some curry paste and let that go for about a minute
- Throw in your basil, bok choy, chicken stock, coconut milk + a touch of sesame oil and soy sauce. Let that simmer for 10 minutes
- Add in your noodles and cook for a few minutes until those are tender. You’re done!
I LOVE adding a soft boiled egg in with this, but if you want to save yourself the extra pan and slight amount of extra work, you can totally skip the egg. If you want to add even more flavor, squeeze some lime juice over top and throw some fresh cilantro in there.
Y’all. HEAVEN – I’m telling you! I am in love. And you know what? It was just as satisfying to me as a deep, rich bowl of ramen from a fancy ramen restaurant, but I only had to take 20 minutes and a handful of ingredients from my own kitchen to make this one happen. SO much love for this!Print
Coconut Curry Ramen Revamp
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2 servings 1x
- 1 shallot, minced
- 2 cloves of garlic, minced
- 2 teaspoons of minced ginger
- 1 teaspoon red curry paste
- 3–5 whole basil leaves
- 1 1/2 cups chicken stock (or veggie stock)
- 1 cup canned coconut milk (make sure you have shaken the can well or whisked the coconut milk thoroughly so that the coconut cream and water are combined)
- 2 cups bok choy, chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 package ramen – seasoning packet discarded
- Optional but recommended toppings: soft boiled egg, lime juice, cilantro
- In a medium pot, melt a little coconut oil over medium high heat and add your shallot, garlic, and ginger + some salt
- Saute for a few minutes until softened, and stir in your red curry paste
- Let the curry paste and veggies cook together for about a minute, and add your basil
- To this, pour in your chicken stock, coconut milk, soy sauce, and sesame oil + a little bit of salt. Bring to a simmer and add your bok choy
- Simmer for 10 minutes
- Add your ramen noodles and simmer until the noodles are tender, about 3-5 minutes. Season to taste with salt!
- Optional but highly recommended toppings: a soft boiled egg, lime juice, cilantro
- Serving Size: 1/2 of the noodles and broth
- Calories: 476
- Sugar: 4 g
- Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 2 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy Asian noodle recipes? Check these out:
Loaded Veggie Soba Noodles with Peanut Sauce
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